“Morning, Noon & Night”

A collection of over 40 of my favorite recipes packaged together in one easy downloadable free eBook. Enjoy x

Visually beautiful and easy to follow "Morning, Noon & Night" is a collection of over 40 of my favorite recipes brought to life through stunning photography and packaged together in one easy downloadable eBook.

Chocolate & Beetroot Layer Cake with Cacao Fudge Frosting

January 28 2016

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Well this week was my birthday! Yay! I had a wonderful long weekend (thank you ‘Australia Day’) celebrating, including a birthday brunch at one of my favs ‘Top Paddock’, dinners at ‘Chin Chin’ and ‘Mamasita’ and a lovely afternoon picnic with friends in the Royal Botanic Gardens. I also created this delicious fudgy chocolate and beetroot cake with a cacao fudge frosting to celebrate. It was a big weekend! ☺

To say I’m happy with how this new recipe turned out would be an understatement. I am really happy with how it turned out! Especially the frosting, with its star ingredient, avocado! Yes avocado! The avocados give the frosting the perfect smooth and creamy texture and also helps it hold its shape. It’s also ridiculously easy to make!

Now the trick to perfecting this frosting is using avocados that are just ripe, but not overripe as we don’t want any stringy bits in there that can sometimes be found in really ripe avocadoes. The ‘reed’ type of avocado (if you can get your hands on them) are the creamiest of avocados, so make sure you look out for them. Also allow yourself ample blending time to give the frosting that amazingly smooth texture.

If you have any questions please let me know in the comments below, I’d love to hear from you! I’ve already started to think of all the other avocado frosting flavours I could create, so watch this space! ☺

Enjoy!

PS: Also if you're on SNAPCHAT join me for a bit of fun and a behind the scenes look at Gather & Feast... my user name is: gatherandfeast

Ingredients

3 eggs or 3 'chia seed eggs' for a completely vegan cake(blend 3 tbs chia seeds with 6 tbs water (or 9 tbs of water if it seems a little dry) and leave to sit for a couple of minutes)

280g coconut sugar

1 tbs vanilla bean powder (or extract)

½ cup pure maple syrup

¾ cup buckwheat flour

1½ cups almond meal

½ tsp bi carb soda

½ tsp baking powder

¼ cup cacao powder

400g raw beetroot, peeled, finely grated & squeezed of excess liquid

¾ cup almond milk

½ tsp sea salt

Chocolate Fudge Frosting

2 large or 3 medium ‘just ripe’ avocados (about 2 cups). ‘Reed’ are the best type of avocado for this as they are the creamiest. If you can’t get hold of ‘reeds’, use avocados that are a little under ripe rather than over ripe.